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French onion soup
The epitome of rustic comfort food! This classic French onion soup is made with dark beef stock, sherry vinegar, and comte cheese. Your family will love how hearty and warm this soup is on a cold winter day.
SERVES
4
Ingredients
French Onion Soup
- 4 quarts (3.8 L) dark beef stock
- 4 sprigs thyme
- 3-4 bay leaves
- 5 pounds (2 kg) onions, sliced thin
- 1/2 cup (120 ml) Calvados brandy
- 2 ounces (57 g) butter
- 2 tablespoons (30 ml) sherry vinegar
- Salt and pepper, to season
Serve
- 1/2 baguette, sliced into rounds, hard toasted (with olive oil, salt, and pepper)
- 1 1/4 pounds (567 g) Comte cheese, large grated
- Chopped chives, to garnish
Directions
French Onion Soup
- Heat beef stock in a large pot over medium-high heat.
- Bundle and add thyme and bay leaf, bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Remove the bundle of thyme and bay.
- Melt butter in a large, deep skillet over medium-high heat.
- Add the onions to the butter and sauté for two minutes.
- Add Calvados, reduce heat to medium-low heat and cook for 45 minutes.
- Add salt to the onions and stir every few minutes, cook for 30 minutes or until the onions have caramelized to a light brown colour.
- Add the caramelized onions to the reduced stock.
- Add pepper and simmer for about 10 minutes.
- Finish onion soup mix with sherry vinegar.
To Serve
- Preheat the oven to 500° F (260 C).
- Ladle soup into each bowl.
- Top the soup with baguette rounds in each bowl.
- Cover the baguette rounds with 5 ounces (142 g) of Comte cheese per soup.
- Place in oven and immediately change the setting from bake to broil, leave in for five to seven minutes or until cheese is browned and crusted.
- Garnish with chives. Serve immediately. Enjoy!
